Step 1
In a large bowl, mix the chicken fillets with the salt, pepper, garlic powder and 2 tablespoons of olive oil.
Step 2
Preheat a large frying pan over very high heat for 1 minute. Add 1 tablespoon each of olive oil and 1 tablespoon of butter and heat for 30 seconds. Add the chicken fillets and cook each side for about 5-6 minutes. If the chicken starts to char on the bottom, reduce the heat. You can also add a splash of water to reduce the heat. Remove the chicken from the pan and place on a plate.
Step 3
Place the pan back over medium-high heat. Add the remaining olive oil and butter and the shallots and cook, stirring, for 2 minutes, until softened. Add the garlic and cook, stirring, for 3 minutes. Then add the flour and stir for 2-3 minutes to allow the raw flavour to cook out. Add the stock and cream to the pan, stirring. Add the green beans and submerge them in the liquid, cooking gently for 3-4 minutes. Add the spinach and most of the parmesan and stir through.
Step 4
Return the chicken fillets to the pan, pushing them down so most of the fillet is submerged in the sauce. Reduce the heat to low and cook for about 5 minutes (or until the chicken is cooked through). Season well with salt and pepper and stir through most of the parsley.
Step 5
Stir the cooked pasta through the dish to soak up the sauce, then divide between four bowls, sprinkling over the remaining parmesan and parsley.
